4 5oz. Chicken Breast Halves Skinless and Boneless with Tenders removed
3 Tbsp Avocado Oil, divided
2 medium shallots, minced
2 Cups Mushrooms, sliced
1/4 Cup Vermouth or White Cooking Wine
1/2 Cup Low Sodium Organic Chicken Stock
1/4 Cup Vegan or Dairy Free Half& Half/Creamer ( I used Ripple Original Half & Half)
1/4 Cup Fresh Snipped Chives
Salt and Pepper to taste

Heat oven to 400F.
Season chicken with pepper and salt on both sides.
Heat 2 Tbsp of oil in a medium skillet over high heat. Sear the chicken breast turning once and adjusting the heat to prevent burning, until brown. Transfer to a baking sheet and finish the chicken breasts in the oven for 20 min. Add another Tablespoon of oil in the same pan. Add shallots to the pan and cook, stirring, until fragrant and soft, about a minute or so. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in creamer and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute. Enjoy!

Makes 4 servings: 1 chicken breast with 1/4 cup mushrooms per serving

Nutrition Per Serving:
275 calories
15g fat (5 g sat, 7 g mono)
84mg cholesterol
5g carbohydrates
25g protein
1g fiber
373 mg sodium
370 mg potassium

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Rating: 5.0/5 (4 votes cast)


1/2 lb ground turkey breast
1 lb ground beef sirloin
1 sweet onion finely grated
1 bunch parsley minced
1/2 cup whole wheat bread crumbs
1/4 tsp salt
1/2 tsp finely ground pepper
Dash of ground cumin powder


Mix all ingredients. Form into lola. Line them up on a baking sheet that has been greased with cooking spray. Broil on high for 5-8 min. Serve with garlic mashed potatoes! Recipe Follows

6 Idaho Potatoes, Peeled and cut into 1-1/2″ chunks
1/2 Red Onion, thinly sliced
2 Cloves Garlic, minced
2 Scallions, chopped
1/4 tsp Salt
1 Tbsp avocado oil
Chopped Parsley for garnish

Boil potatoes for 20 min. Reserve 1/2 cup starch water and drain the potatoes. Mash, and add the starch water until desired consistency is reached. Sauté red onion in oil until almost transparent. Add 1/4 tsp salt and stir. Add 2 minced garlic cloves and stir for 1 min. Add 2 chopped scallions and sauté for an additional 3 min until the scallions wilt a bit. Season with pepper and pour over the mashed potatoes and stir to combine. Serve with parsley garnish.

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Rating: 5.0/5 (2 votes cast)